Horse mackerel
An oily fish also known as scad, with a distinctive flavour and firm flesh. It provides protein and fat containing variable amounts of omega-3 fatty acids.
What it offers and why to use it
An oily fish also known as scad, with a distinctive flavour and firm flesh. It provides protein and fat containing variable amounts of omega-3 fatty acids. Check for bones before cutting. Cook until the flesh is opaque and flakes easily, without drying it out.
An oily fish also known as scad, with a distinctive flavour and firm flesh. It provides protein and fat containing variable amounts of omega-3 fatty acids.
From shopping to cooking
Choose
Look for shiny skin, clear eyes and a mild smell. Ask for trimmed fillets and check for fine bones.
Store
Keep at 4°C or below and follow the use-by date. Thaw in the fridge and avoid contact with ready-to-eat food.
Prepare
Check for bones before cutting. Cook until the flesh is opaque and flakes easily, without drying it out.
How to make the most of it
Good pairings
Pairs with pulses, garlic, parsley, tomatoes and olive oil.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
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